What’s “Asian cuisine”? For us, the term refers to the foods from a region that is home to more than half the world’s population. Within this wide swath are cooking traditions from East Asia (China, Japan, Korea), Southeast Asia (Thailand, Vietnam, Malaysia), and South Asia (India, Pakistan). Because of the term’s vast geographic mass, ingredients used from region to region can be mind-boggingly similar—and varied. For instance, lemongrass, predominant in Southeast Asian cooking, isn’t used in East Asian cuisines, but ginger is used throughout the continent.